Operation Manual

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Whiptheeggwhitesandthesugarusingthebeaterandalsofoldintothemixture.
Fillabowlorfourdessertglasseswiththemousse,coverandcoolintherefrigeratorfor
min.6hoursandserveimmediatelyafterwards.
TIP: Filldessertglasseswithmousseusingapipingbag.Thetasteofthechocolatemoussemaybe
easilyvariedwithoutchangingitsfinetexturebyaddingrum,cognacorkirsch.
Beaten egg white
Filltheeggwhiteintoahighandnarrowjug(smallquantities–smalljug,largequantities–largejug)
andholdthebeaterintothejug.Switchonandadd1tbs.ofhotwater(evenforlargequantities),
thenmovethebeaterveryslowlyupanddowninaninclinedangle.Repeatthisproceduretobeat
airintotheeggwhite,untilitisstiff.Rinsejugbeforeusewithcoldandclearwatertoremoveany
detergentresidues,whichwouldaffectthestiffening.
Coffee frappé
 1/8lcoldwater
 1-2tbssolublecoffee
 1-2tbssugar
 optional:
 condensedmilk,cream,whiskeyorrum
Fillthecoldwater(addeventually1-2icecubes)withthesolublecoffeeintoajug.Putthehand-
blenderwiththebeateronthebottomandletitworkforsomesecondsinthisposition.Then
movethebeaterveryslowlyupanddowninaninclinedangle,asdescribedabove.Repeatthis
procedure,untilthemassbecomescreamy.Thenaddsugar.Switchoffthemachineandaddthe
remainingingredients.
ESGE_Anleitung_Gastro_Maitre_2015_RZ_korr.indd 47 18.12.15 11:13